Last week we talked about cocktail recipes that are already “No Carb”, and made a delicious Whiskey Highball. This week we’re going to take our “no carb” experimentation to the next level and attempt omitting the sugar from some common cocktails to see what happens.
The star of the show? The Mojito!
Granted, it’s not a “real” Mojito without the sweetener, but I actually found that this cocktail actually fares pretty well, even when missing all of the sweetness. I think the mint and sparkling water really make a big difference in preventing the drink from getting too “tart”, and in a way it becomes even more refreshing.
That said, if you’re going to make a “skinny” mojito, I would recommend using a little less citrus than your traditional recipe, and lots more mint. (But I love that minty herbal element, so take that advice with a grain of salt.)
I know, I know. That’s a pretty nice looking muddler, right? I thought so too – but I’m biased, because we actually designed it ourselves! If you want one (ahem, highly recommended, especially for recipes like this one), check it out in our shop!
Your knuckles have been waiting for this moment! Finally a muddler long enough to muddle in your shaker tin (without busting your knuckles on the sides!) A full 12″ long and ergonomically shaped, this muddler is also solid food-safe plastic so it’s the perfect choice for the high volume commercial bar.
- 2.0 oz Rum We used Sammy’s Beach Bar Rum
- .75 oz Lime Juice
- 10-15 each Mint Leaves
- 10-15 oz Sparkling Water
- Add mint leaves to a highball/collins glass and lightly muddle
- Add lime juice, rum and ice
- Top with soda water
- Stir and garnish with fresh mint tops